Braised Pork Feet (version 2)

As a true minimalist, this version is even simpler than previous version. I only cook the pork feet with salt and soy sauce (for coloring).  Again, do that the night before. Next day, took the cooked meat from fridge and pan fry with garlic, ginger and green onion to heat it up.

Important note:  I think the most important thing to cook pork feet is the timing. Not enough time, too tough to chew; too long, too soft. Because you will need to heat up next day, consider that extra cooking time.

Braised Pork Feet

Preparation: I no longer do this step with the meat from farmer's market. But if you don't know the source of your meat, you'd better do it.

Boil a pot of water,  with ginger, cooking wine, salt and vinegar. Put pork feet in the boiling water for 3-5 mins, depends on the amount of meats.

Braise materials:
- clovers
- star anise
- sichuan peppercorn
- bay leaves
- soy sauce
- rock sugar

Steps:
1,  After preparation, boil water in a deep sauce pan (about 1/3 of the container), then add pork feet.
2.  Add all the spices, soy sauce, and rock sugar.
3.  High heat for 5 mins, medium-low for 20 mins,  then 45 min in low.

At about 30 min, give a taste check. Add more soy sauce if needed.

It will be better absorb the favor if put in the fridge overnight. In that case, reduce the cooking time by15 mins, because you will need to reheat for 15 minutes next day.

Preparation time is about 10 minutes. I set cooking timer while surfing on internet or cleaning kitchen. Next day, family will have another simple and tasty meal in < 30 min.

Lamb Carrot Soup

Per my minimalism principle, no more than 30 min dedicated to cook dinner.

Per my foodie taste, dinner has to be good.

Therefore, I MUST get good materials: fresh and organic meats and veggies. Almost all my groceries are from farmer's market, including the meat I use for the soup. As soon as you open the package of meat, you can smell the freshness.

Materials:

- Lamb stew meat (with bones)
- Carrots
- Ginger

Steps:

1. Boil a pot of water
2. Add lamb and ginger,  bring to boil again for 5 min, then turn the heat to medium or low, cook for 1 hour).

I normally do that the night before, while I am cleaning up kitchen and dishes after dinner. Next day,  when I come home from work, I can have dinner ready in 30 min.  

1.  I skim off the fat (now, with <60 degree at night, it should be solidify and very easy to skim).
2.  Add carrot and cook for 15 min (just the time to cook carrot).

Hooray, a delicious and nutritious dinner is ready. 

It is that simple.